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Has anyone tried the "Private Preserve Wine Preserver"? You spray the stuff in and it lays "down a blanket of protective gas on the wine's surface" that keeps out the oxygen. It uses nitrogen, carbon dioxide and argon. Then you just stick the dry end of the cork back in. A guy at our wine store said he felt it kept the wine better than the vacuum stoppers. We've used it twice, but since we finished those wines the next day, it's hard to tell the difference.
 
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